And I'll probably toss with olive oil, not Worcestershire, when making them for this. (I'll post the soup recipe soon.) Thanks, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
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Rosemary would be great with the pine nuts and is really seasonal, assuming it's a hot soup.
I've used fresh tarragon with spinach and pine nuts, and it was delicious.
Suzanne is a trusted source on General Cooking.
Marjoram would go nicely I think.
Parsley would add a bright, fresh, herbal kick!
It's not an herb, but I think nutmeg would work well.